Instructions: Spread salsa verde or enchilada sauce on pizza dough. Add onion, cilantro, oregano, and 1/2 of the cheese. Then add olives, chilies, meat and last of the cheese. Bake pizza until cheese melts and crust is browned, about 12-13 minutes, then serve.

Yield is 1 large 14 inch pizza.

Notes: For a real Mexican flavor, recommend using chorizo or chorizo/beef mix. Cook and brown it in a large skillet, breaking it up and turning over. To drain very well, place newspapers in the bottom of the sink, place cooked chorizo in a good colander or sieve and let drain on newspapers. Once in a while toss meat to encourage additional draining until cool. Discard newspapers when finished.

If you like more heat, use 4 ounce can of diced jalapenos, drained, in place of the mild chilies, or mix. The green salsa verde (a little tart) or red enchilada sauce (sweeter) is just a matter of choice. If you like a thicker crust, cover the rolled out dough for about 30 minutes before adding toppings.

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